Ingredients:
- 2 cup sushi rice (Egyptian rice)
- 2.1/4 cup water
- 1/4 cup rice vinegar
- 1.5 tbsp sugar
- 1tsp salt
- Bamboo mat for rolling sushi
- Wasabi paste
- Nori sheets - seaweed sheets
Optional stuffing combinations or as desired:
#1 cucumber peeled & cut into long slices & tuna mayo salad and pre cooked asparagus
#2 Sliced avocado and pre packaged crab meat.
#3 sliced smoked salmon & pre cooked asparagus.
#4 Cucumber, carrots and avocados
Directions:
- Wash rice thoroughly until water runs clear, soak the rice for 2 hours then strain
- In a pot add the rice with 2.1/4 cups of hot water and bring to a boil until rice has fully cooked, transfer rice into a bowl and set aside to completely cool down
- In another saute pan add the vinegar, sugar, salt & stir until the sugar dissolves, remove from heat & add a quarter of the mix over the rice & mixing well
- Start rolling the sushi by placing the nori over the bamboo mat then dampen your hand with water, and arrange a layer over the nori leaving about 5 cm on each end without filling.
- Next add your choice of filling combination on top of the rice, start compressing the roll in a circular motion until you have rolled it firm
- At this stage its optional to add wasabi onto the sushi roll, while rolling it close
- Make sure the rolls are tight so it holds its shape when sliced.
- Cut the sushi rolls into your choice of thickness and stack neatly on a cold serving dish
- Serve immediately, next to your choice of soy sauce, wasabi, pickled ginger or as desired.
- 2 cup sushi rice (Egyptian rice)
- 2.1/4 cup water
- 1/4 cup rice vinegar
- 1.5 tbsp sugar
- 1tsp salt
- Bamboo mat for rolling sushi
- Wasabi paste
- Nori sheets - seaweed sheets
Optional stuffing combinations or as desired:
#1 cucumber peeled & cut into long slices & tuna mayo salad and pre cooked asparagus
#2 Sliced avocado and pre packaged crab meat.
#3 sliced smoked salmon & pre cooked asparagus.
#4 Cucumber, carrots and avocados
Directions:
- Wash rice thoroughly until water runs clear, soak the rice for 2 hours then strain
- In a pot add the rice with 2.1/4 cups of hot water and bring to a boil until rice has fully cooked, transfer rice into a bowl and set aside to completely cool down
- In another saute pan add the vinegar, sugar, salt & stir until the sugar dissolves, remove from heat & add a quarter of the mix over the rice & mixing well
- Start rolling the sushi by placing the nori over the bamboo mat then dampen your hand with water, and arrange a layer over the nori leaving about 5 cm on each end without filling.
- Next add your choice of filling combination on top of the rice, start compressing the roll in a circular motion until you have rolled it firm
- At this stage its optional to add wasabi onto the sushi roll, while rolling it close
- Make sure the rolls are tight so it holds its shape when sliced.
- Cut the sushi rolls into your choice of thickness and stack neatly on a cold serving dish
- Serve immediately, next to your choice of soy sauce, wasabi, pickled ginger or as desired.
